Shorba Soup Or Tunisian Shurpa - Recipe With Photo

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Ingredients

Meat (optional) - 700 g

Chickpeas (dried) - 1 glass

Potatoes - 5-6 pcs.

Orzo pasta - 1 glass

Bulgarian pepper - 1-2 pcs.

Tomatoes - 2-3 pcs.

Bulb onions - 2 pcs.

Tomato paste - 2-4 tablespoons

Vegetable oil - 2-3 tbsp.

Garlic - 4-5 cloves

Parsley - 1 bunch

Lemon - to taste

Ground black and red pepper - to taste

Salt to taste

Ground cumin - to taste

Ground coriander - to taste

• 168 kcal
• 1 hour 20 minutes
• 1 hour 20 minutes

Photo of the finished dish

Step by step recipe with photo

Today I want to share with you a recipe for Tunisian cuisine called "Shorba".

Translated from Arabic, the word "shorba" means soup and in the Tunisian version it means a rich soup with meat, chickpeas, vegetables, herbs and orzo pasta.

Cooking Shorba, like most soups, is a simple and completely tiring process. Today I will cook soup on the stove, but according to the same recipe, you can cook Shorba in a slow cooker and even in a pot over a fire. The soup is very easy to prepare and does not involve any exotic culinary techniques.

Due to the rich and varied composition of ingredients, Shorba is rich and satisfying, and the piquant combination of traditional spices and spices gives its taste a unique charm and unforgettable aroma.

So, Tunisian Shorba (Shurpa in Tunisian) …

Prepare ingredients according to the list.

I deviate a little from the traditional recipe and use pork, but in Tunisia, Shorbu, of course, is made from beef, veal or lamb.

Soak the chickpeas in advance. Cover with cold water and leave overnight.

Cut the meat into small pieces and fry in a little vegetable oil until golden brown.

Remove the fried meat from the pan and set aside for a while.

Add the chopped onion to the saucepan with the remaining oil and meat juice. While stirring, sauté the onions for a few minutes, until they are translucent and tender.

Add the chickpeas to the saucepan and, stirring occasionally, fry with the onions for another 5 minutes over medium heat.

Return the meat pieces to the pot. Add diced potatoes and tomato paste. Stir and simmer everything together for a few minutes.

Pour in 3–3.5 liters of hot boiled water, add a few pinches of salt. Bring the soup to a boil and simmer over low heat for 30-50 minutes.

Add the sliced tomatoes and peppers and cook for another three minutes.

Add spices, more salt to taste, and add orzo pasta.

Cook the soup for a few more minutes, until the orzo is cooked - I have it for 7 minutes. Cook orzo according to the instructions on the package, it is important that the pasta is not overcooked and maintains its texture and integrity.

Add herbs and garlic. Turn off the heat and, covering with a lid, let the soup steep for another 10 minutes.

Tunisian Shorba is ready! Enjoy your meal!

You can add lemon or lime juice to the finished soup to taste.

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